Bart's Recipes
Grate the cauliflower with a coarse grater or in a food processor into fine granules. Peel the ginger and grate finely. Prepare the salmon and edamame.
Heat a frying pan over medium-high heat and fry the salmon on both sides until golden brown and just cooked through. At the same time, steam the edamame in a steamer basket until tender-crisp. Heat a wok over high heat and stir-fry the grated cauliflower for a few minutes until it softens slightly.
Add the steamed edamame to the hot cauliflower rice in the wok. Toss everything together well. Mix in the finely grated ginger and pour the soy sauce into the pan. Heat everything through for another minute, allowing the liquid to evaporate and the flavors to infuse into the vegetables.
Divide the warm cauliflower mixture with edamame among the plates. Top with the fried salmon and serve immediately.
